Torta mexicana de pollo llena de sabor

Ingredientes

• 2 telera or bolillo rolls
• 1 lb boneless skinless chicken breast or thighs
• 1 tbsp chipotle in adobo or marinade of choice
• 1 avocado, sliced
• 1/2 cup refried beans
• 1/2 cup shredded lettuce
• 1 tomato, sliced
• 1/4 onion, thinly sliced
• 1/4 cup pickled jalapeños
• 1/4 cup queso fresco or mozzarella
• 2 tbsp mayonnaise or crema
• Salt and pepper to taste
• Olive oil for cooking

Preparación

1. 1

   Prepare the Chicken: In a bowl, combine the chicken breast or thighs with the chipotle in adobo marinade, salt, and pepper. Let it marinate for at least 15 minutes to absorb the smoky flavors.

2. 2

   Cook the Chicken: Heat a drizzle of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes per side, or until the chicken is cooked through and has a nice sear. Remove from heat and let it rest for a couple of minutes.

3. 3

   Prepare the Rolls: Slice the telera or bolillo rolls horizontally. Optionally, lightly toast them in the skillet or oven until slightly crispy for extra texture.

4. 4

   Assemble the Sandwich: Spread refried beans on the bottom half of each roll. Layer with sliced avocado, cooked chicken, shredded lettuce, tomato slices, thinly sliced onion, pickled jalapeños, and crumbled queso fresco or shredded mozzarella.

5. 5

   Add the Spread: Spread mayonnaise or crema on the inside of the top half of the roll for creamy richness. Place the top half over the layered ingredients to complete the sandwich.

6. 6

   Serve: Cut the sandwich in half if desired and serve immediately while the chicken is warm and the ingredients are fresh.